Stuffing Meat Loaf with Marmalade Glaze

Ingredients

• 6 cups baby arugula 
• 2 tablespoons balsamic vinegar 
• 1 large eggs beaten
• 1.5 pounds ground beef (preferably chuck)
• 6 servings kosher salt and pepper black
• 2 tablespoons olive oil extra-virgin
• 0.3 cup orange marmalade 
• 2 cups pepperidge farm sage and onion stuffing stuffing cooked roughly chopped
• 0.3 cup whole-grain mustard 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Heat oven to 400 F. In a large bowl, combine the beef, stuffing, egg, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
2. Transfer the mixture to a rimmed baking sheet and form it into a 9-inch loaf (about 2 1/2 inches thick).
3. Bake for 30 minutes. In a small bowl, combine the marmalade and mustard.
4. Spread on the meat loaf and continue to bake until cooked through, 15 to 20 minutes.
5. Let rest for 10 minutes before slicing. Divide the arugula among plates.
6. Drizzle with the oil and vinegar.
7. Serve with the meat loaf. Tip: For a tender, juicy meat loaf, choose ground chuck (20 percent fat is ideal; its often labeled "80/20"). Ground sirloin and other lean cuts of beef tend to dry out.